Kitchen

The Boston Public Market Kitchen

The Kitchen at the Boston Public Market offers year-round programming that encourages a passion for regionally sourced food and appeals to a diverse audience.

The 3,200 square foot space, programmed by The Trustees of Reservations, will offer opportunities such as hands-on cooking demos, lectures, family activities, exercise classes, training and community events within the Boston Public Market.

The Kitchen is a gathering place for all to share and learn about the healthy bounty of Massachusetts. It is the center of community education, programming and interaction, featuring engaging workshops, programs, tours and events that are relevant and accessible to the Boston community.

As the largest private farm-land owner in the Commonwealth, The Trustees is committed to building a more sustainable food system through community supported agriculture (CSA), farm stands, pantry donation, “food by prescription” programs, day camps, cooking classes and community gardens. We look forward to bringing our experience and expertise in community programming to the Market by offering year-round educational opportunities for Market patrons.

Click here for a complete list of upcoming programs in The KITCHEN. Contact The KITCHEN at kitcheninfo@thetrustees.org or leave a message at 978-578-5867

  • Fresh, Fast and Delicious for Less w/ Project Bread

    Sep 28 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sep 28
  • The Art of The Dumpling with Fresh Zen

    Learn the art of the dumpling. In this fun, hands-on class, Ruby Chan of Fresh Zen Foods will show you how to create a variety of dumpling recipes that were in her family for generations. Ruby will walk you through the steps for preparing homemade dough and share secrets for shaping and filling dumplings. You'll enjoy working alongside classmates as you practice steaming, boiling and pan searing dumplings to perfection. Plus, you'll learn techniques for making fresh dipping sauce from scratch. While you’re learning to make homemade dumplings, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. Menu: Chicken and scallion dumplings from Chestnut Farms Vegetarian Dumplings with seasonal veggies from Stillman's Farm Pork and shiitake dumplings from Chestnut Farms and Siena Farms Chile and herb dipping sauce The Art of The Dumpling with Fresh Zen Thursday, September 28 Friday, October 276:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. About Ruby Chan and Fresh Zen Foods Ruby grew up in a family where food was everything. Her father was the consummate Asian restaurant connoisseur & restaurant owner and her mom was a sous-chef. In 1996 a passion for cooking and teaching brought Ruby a change of careers, and the start of FreshZen, a company devoted to creating all-natural, small-batch artisan sauces, and debuted the brand’s signature Ginger Scallion Sauce, based on a family recipe. With no preservatives and comprised of four ingredients – fresh ginger and scallions, along with kosher salt and canola oil – the sauce becomes the perfect accompaniment to chicken, beef, turkey, and fish, and enables busy people to whip up great-tasting Modern Asian meals with minimal preparation time. Look for it in the refrigerated section of local retailers, including Red's Best at Boston Public Market, Pemberton Farms in Cambridge, Volante Farms, Stacy’s Juicebar, Brookline Grown, Allandale Farm, Broadway Market.

    Sep 28
  • Farm-to-KITCHEN Cooking Class: Autumn Bounty with Volante Farm

    The KITCHEN at The Boston Public Market is proud to partner with Volante Farms in Needham, Mass to bring you the ultimate seasonal and local cooking class celebrating the bounty of fall. For a century, the Volante family has provided Greater Boston with extraordinary food. Fresh from Italy, Peter Volante got his start in 1917 by trucking his homegrown produce from his Newton farm to Boston’s city markets each morning. (In 1962, the family moved their operations and home to what they called “the sticks of Needham.”) Today, the community comes to the farm, which features acres of productive fields, state-of-the-art greenhouses, and a massive, year-round farmstand overflowing with all varieties of fruits and vegetables and outfitted with a full-service deli, bakery, and ice cream counter. The class will be led by Chef Todd Heberlein, the executive chef at Volante Farms, who has spent his career rooted in the local and seasonal food movement and helped develop The Volante Farms Cookbook which offers a fresh, behind-the-scenes look at the farm’s exceptional bounty along with wisdom for maximizing those homegrown flavors. Celebrating the farm’s centennial year, the cookbook also shares four generations of familyhistory, with stories, photographs, and the Volante family’s heirloom recipes. Chef Todd has chosen recipes from The Volante Farms Cookbookthat will awaken your senses and introduce you to new options for flavorful, seasonal meals at home. The majority of ingredients for the class will be straight from Volante Farms in Needham and the Boston Public Market, proving you can buy local, cook local, and still achieve gourmet flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Copies of The Volante Farms Cookbook will be available for sale at the event. Menu: Corn, Okra, and Bacon Fritters with Spicy Tomato Jam Scallops on Spiced Cabbage with Fall Vegetables Pumpkin Chocolate Chip Brownies Seasonal "veggie" Cocktail made with Herbs & Local Spirits Farm-to-KITCHEN Cooking Class: Autumn Celebration with Volante Farms Friday, September 296:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston In this combination demo and hands-on cooking class, Chef Todd will demonstrate the tools and techniques of classic New England recipes celebrating local ingredients. He will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Todd Heberlein Todd Heberlein, the executive chef at Volante Farms, feels happiest when cooking food grown just outside his kitchen door. After culinary school in Santa Barbara, he spent a decade cooking up and down the West Coast, learning everything he could about the local and seasonal food movement. Todd took that knowledge with him to New England, where he swapped restaurants for farms, sourcing great food directly from the people growing it.

    Sep 29
  • Cooking on a Budget: SNAP-ED Nutrition Workshops

    Sep 29 10:30-11:30AM

    The KITCHEN at Boston Public Market is hosting FREE nutrition workshops w/ SNAP-ED Connection & UMASS Extension Nutrition Education Program. Attendees can try new and tasty recipes, learn to eat healthy while sticking to a budget, and get tips on how to keep yourself and your family healthy through smart choices. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate federal nutrition guidelines, and learning portion sizes.

    Participants also observe a demo and taste healthy recipes. Examples of recipes include:

    • Red pepper hummus
    • Sweet potato custard
    • Glazed Carrot coins
    • Pumpkin soup

    This FREE program is presented by the UMass Extension Nutrition Education Program. Please register so we can prepare enough food for the group.

    Summer dates include the following Fridays (10:30 am to 11:30 am):

    • July 7
    • August 4
    • September 8
    • September 15
    • September 22
    • September 29

    Email for more information: SNAP-Ed.Referrals@State.ma.us

    Cooking on a Budget: SNAP-ED Nutrition Workshops

    The KITCHEN at Boston Public Market is hosting FREE nutrition workshops w/ SNAP-ED Connection & UMASS Extension Nutrition Education Program. Attendees can try new and tasty recipes, learn to eat healthy while sticking to a budget, and get tips on how to keep yourself and your family healthy through smart choices. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate federal nutrition guidelines, and learning portion sizes. Participants also observe a demo and taste healthy recipes. Examples of recipes include: Red pepper hummus Sweet potato custard Glazed Carrot coins Pumpkin soup This FREE program is presented by the UMass Extension Nutrition Education Program. Please register so we can prepare enough food for the group. Summer dates include the following Fridays (10:30 am to 11:30 am): July 7 August 4 September 8 September 15 September 22 September 29 Email for more information: SNAP-Ed.Referrals@State.ma.us

    Sep 29
  • Superfood Society with Jennifer Hanway

    Learn how to nourish, cleanse, and beautify by changing how you eat! Join Holistic Nutritionist and Bio Signature Modulation Practitioner Jennifer Hanway for a hands-on cooking class or nutrition talk. Superfood Society Brunches In these classes, Jennifer will create delicious, nutritious breakfast, lunch, brunch, snacks and smoothies that not only taste amazing, but that are healthy for you too! This is a hands-on cooking class - you'll create each recipe yourself while Jennifer guides you through the process of making the dishes. Join us to learn the ‘why’s behind this year’s healthy food trends and Instagram favorites and learn new recipes and cooking techniques. Upcoming Dates for Superfood Society Brunch | 10:00 am-12:00 pm: Sunday, July 9: We'll be making sweet (healthy) desserts and talking about sugar! Saturday, September 30: Barreless Barre Class and Fuelling for Fitness Sunday, October 8: Eating Alkaline Saturday, November 11: Inflammation Fighting Foods Sunday, December 10: Holiday Edition: Superfood Swaps for Your Holiday Favorites Saturday, December 30: Cacao Crazy - Yes, You Can Eat Chocolate for Breakfast Superfood Society Talks The KITCHEN's Superfood Society Talks dives deeper into the nutrition themes discussed during our hands-on Superfood Society classes. Each workshop covers a different wellness topic and focuses on easy and affordable solutions to tricky nutrition problems. Attendees will leave each workshop with a plan to kickstart their own wellness journey, along with notes, links, resources, and recipes to help them along the way. Upcoming Dates for Superfood Society Talks | 5:30 pm-7:00 pm: Wednesday, September 20: Hormonal Health for Women in your 20's, 30's and Beyond Tuesday, October 24: Banishing Protein Myths Tuesday, November 28: Smart Anti Aging Strategies for Any Generation All Superfood Society classes include materials. Please make sure to REGISTER ONLINE so we can bring enough food and materials for everyone. Costs: $15 per Trustees member and $25 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Jennifer Hanway Jennifer is a Holistic Nutritionist, Level 2 Bio Signature Modulation Practitioner and Certified Personal Trainer, originally from London, England but now based in Back Bay, Boston. Having worked in the wellness arena for over 12 years (previously she was a professional dancer), Jenny has worked at the celebrity favorite retreat, Amansala’s Bikini Bootcamp in Tulum, Mexico, was part of the founding team and Master Trainer at London’s first barre studio (barrecore) and has worked as a personal trainer to the British Royal family and Hollywood A List. On moving to Boston she was handpicked by Fred De Vito to teach for Exhale Boston, and is one of the original team at BFX Back Bay where she designed and implemented their Thrive Nutrition and Wellness Program.

    Sep 30
  • Octoberfest with Hopsters: Grand Craft Beer Tasting

    In Germany, Octoberfest is officially held in the last weeks of September. We are honoring that tradition, plus paying homage to local craft brews, by teaming up with Hopsters Alley to bring you an all-local craft beer tasting. Ask any Bostonian their favorite beer and 99% of the time they'll answer with a craft brand. Chances are you've already tasted many of the most well-known craft beers, but we're guessing that there are literally dozens of smaller New England brands that you've never even heard of! Each of these craft breweries has their own styles, flavors, and stories - and they're all here, at Hopsters Alley at The Boston Public Market - just waiting for you to taste them. On September 30th, 2017 - let's cheers to autumn (arguably the best season in this town) with a brew fest that celebrates the local beer companies that have revolutionized the industry and restored brewing as a neighborhood business. Join Hopsters Alley and 10+ local breweries, plus other Boston Public Market vendors for the Hopsters Grand Craft Beer Tasting. Breweries will be updated soon. Tasting companies that have participated in the past: Portico Brewing Company Night Shift Brewing Jack's Abbey Craft Lagers Hopsters Brewery Von Trapp Brewing Two Roads Brewing Black Hog Brewing Co. Banded Horn Brewery Stoneface Brewing Company Rising Tide Brewing Foolproof Brewing Feeling peckish? In additon to tasting beers, we'll have Boston Public Market vendors sampling festive foods: Appleton Farms cheese foundue with Somerville Bread Co. bread cubes Crescent Ridge pumpkin ice cream (which can be used for mini beer floats at the event!!) Chestnut Farms fresh smoked kielbasa Taza Chocolate Pumpkin & Cranberry Chocolate Tickets: $9 for Current Trustees Members and $15 for General Tickets (non-Trustees tickets) - each ticket recieves a take-home glass. We HIGHLY recommend buying a ticket in advance because we will sell out. Hopsters Grand Craft Beer TastingSaturday, April 22nd, 2017Two sessions: 1:00-2:30 or 3:00-4:30 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston, MA 02108

    Sep 30
  • Farm-to-KITCHEN Cooking Class: Flavors of Florence and Tuscany

    When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Florintine and Tuscan Flavors at our Farm-to-KITCHEN hands-on cooking class! Lieza Dagher, Director of The KITCHEN, will lead this cooking class emphasizing the rustic recipes she learned while living right outside Florence in Tuscany, Italy for several years. She spent her time abroad exploring Italian markets, cooking with locals, and mastering traditional cooking techniques. Lieza's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Menus: September 21 | 6-8 PM Traditional Bruscetta featuring Corner Stalk Farm tomatoes and Somerville Bread Co. bagettes Savory mushroom Bruscetta featuring seasonal mushrooms and herbs from Siena Farms Fresh summer pesto with handmade Nella Pasta, seasonal vegetables, and roasted chicken from Chestnut Farms Creamy Panna Cotta made with farm-fresh Appleton Farms cream and seasonal fruit compote from Stillman's Farm October 1 | 4-6 PM Traditional Farro and Carrot Salad from Siena Farm with herbs and Olive Oil Pollo Al Forno: Chestnut Farm Chicken with Herbs, Spices, and Peppers from Stillman's Farm Nella Pasta with Fall Pesto made with Tuscan Kale, Garlic, Lemon & Nuts from Q's Nuts Deconstructed Tiramisu with fresh Marscapone from Appleton Farms Farm-to-KITCHEN Cooking ClassThursday, September 21 | 6:00-8:00 pm Sunday, October 1 | 4:00-6:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston In this combination demo and hands-on cooking class, Lieza will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

    Oct 1
  • A Taste of African Heritage Cooking Class: Demo & Tasting with Oldways

    Are you looking to expand your global palate? If so, this is just the cooking class for you! Join the Oldways African Heritage & Health Program for "A Taste of African Heritage," a fun and informative session about African heritage foods. We’ll take you on a tour of the plant-based foods of Africa, the Caribbean, Latin America, and the American South. Learn about the spices and herbs, leafy greens, whole grains, beans, tubers, fruits, and vegetables that have sustained Africans and their descendants for generations. We’ll demonstrate a few affordable, delicious, easy, and nutritious recipes that you’ll get to sample. The Menu: Oldways Senegalese Sweet Potato Peanut Stew (Mafe) Oldways Cold Black-Eyed Pea Salad Oldways Tangy Collard Greens Please note that the food at this class will contain peanuts. Unfortunately, we cannot accomodate peanut allergies as there may be contamination between recipes. All food in this class will be gluten-free, dairy free, and vegetarian. This is a great opportunity to learn more about how you can become a part of the A Taste of African Heritage community. Get the scoop on how you can attend or even volunteer to teach a full six-week A Taste of African Heritage class series. Cost is $5 per person. Please purchase a ticket to secure your spot. About Oldways: Oldways, a Boston-based, internationally-recognized food and nutrition nonprofit, has been delivering educational resources and programs to improve public health for over 25 years. Nutrition, culture, and sustainability are built into our mission of preserving and promoting traditional foods in ways that are good for people and the planet.

    Oct 3
  • Superfood Society w/ Jennifer Hanway

    Learn how to nourish, cleanse, and beautify by changing how you eat! Join Holistic Nutritionist and Bio Signature Modulation Practitioner Jennifer Hanway for a hands-on cooking class or nutrition talk. Superfood Society Brunches In these classes, Jennifer will create delicious, nutritious breakfast, lunch, brunch, snacks and smoothies that not only taste amazing, but that are healthy for you too! This is a hands-on cooking class - you'll create each recipe yourself while Jennifer guides you through the process of making the dishes. Join us to learn the ‘why’s behind this year’s healthy food trends and Instagram favorites and learn new recipes and cooking techniques. Upcoming Dates for Superfood Society Brunch | 10:00 am-12:00 pm: Saturday, September 30: Barreless Barre Class and Fuelling for Fitness Wednesdsay, October 4: Warming up Fall with a Vegan Harvest Bowl (5:30-7:30 pm) Sunday, October 8: Eating Alkaline Saturday, November 11: Inflammation Fighting Foods Sunday, December 10: Holiday Edition: Superfood Swaps for Your Holiday Favorites Saturday, December 30: Cacao Crazy - Yes, You Can Eat Chocolate for Breakfast Superfood Society Talks The KITCHEN's Superfood Society Talks dives deeper into the nutrition themes discussed during our hands-on Superfood Society classes. Each workshop covers a different wellness topic and focuses on easy and affordable solutions to tricky nutrition problems. Attendees will leave each workshop with a plan to kickstart their own wellness journey, along with notes, links, resources, and recipes to help them along the way. Upcoming Dates for Superfood Society Talks | 5:30 pm-7:00 pm: Wednesday, September 20: Hormonal Health for Women in your 20's, 30's and Beyond Tuesday, November 28: Smart Anti Aging Strategies for Any Generation All Superfood Society classes include materials. Please make sure to REGISTER ONLINE so we can bring enough food and materials for everyone. Costs: $15 per Trustees member and $25 per nonmember.Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Jennifer Hanway Jennifer is a Holistic Nutritionist, Level 2 Bio Signature Modulation Practitioner and Certified Personal Trainer, originally from London, England but now based in Back Bay, Boston. Having worked in the wellness arena for over 12 years (previously she was a professional dancer), Jenny has worked at the celebrity favorite retreat, Amansala’s Bikini Bootcamp in Tulum, Mexico, was part of the founding team and Master Trainer at London’s first barre studio (barrecore) and has worked as a personal trainer to the British Royal family and Hollywood A List. On moving to Boston she was handpicked by Fred De Vito to teach for Exhale Boston, and is one of the original team at BFX Back Bay where she designed and implemented their Thrive Nutrition and Wellness Program.

    Oct 4
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Oct 5 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Oct 5
  • Cooking on a Budget: SNAP-ED Nutrition Workshops

    The KITCHEN at Boston Public Market is hosting FREE nutrition workshops where you can try new and tasty recipes, learn to eat healthy while sticking to a budget, and get tips on how to get healthy through smart choices. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate federal nutrition guidelines, and learning portion sizes. Participants also observe a demo and taste healthy recipes. Examples of recipes include: Red pepper hummus Sweet potato custard Glazed Carrot coins Pumpkin soup This FREE program is presented by the UMass Extension Nutrition Education Program. No registration needed - all are welcome! Dates include the following Fridays (10:30 am to 11:30 am): August 4 September 1 October 6 November 3 December 1 Email for more information: SNAP-Ed.Referrals@State.ma.us

    Oct 6
  • Farm-to-KITCHEN Cooking Class: Seasonal Crepes with Saltbox Farm

    The KITCHEN at The Boston Public Market is proud to partner with Saltbox Farm in Concord, Mass to bring you the ultimate seasonal and local cooking class celebrating fall and local farms! This hands-on cooking class will be led by Chef Ben Elliot, Chef, Farmer and Owner of Saltbox Farm and Saltbox Kitchen and Chef Aaron Furmanek, Head Cooking Instructor at The Cooking School at Saltbox Farm. The Saltbox approach to cooking features refined, yet simple menus driven by the seasons, rooted in French technique, and dedicated to preserving culinary traditions while featuring homegrown and locally procured ingredients. On October 6th, Chef Ben and Chef Aaron's recipes will awaken your senses and introduce you to both savory and sweet crepes using local and seasonal ingredients. The majority of ingredients for the class will be straight from Saltbox Farm in Concord and the Boston Public Market, proving you can buy local, cook local, and still achieve gourmet flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Seasonal Crepes Menu: Braised greens, caramelized onions, hazelnuts, goat cheese Wild mushrooms, gruyere, fresh herbs Saltbox Farm lamb, seasonal squash, fresh ricotta Poached pears, sweet cream, cinnamon Farm-to-KITCHEN Cooking Class: Seasonal Crepes with Salt Box Farm Friday, October 66:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston In this combination demo and hands-on cooking class, Chef Ben & Chef Aaron will demonstrate the tools and techniques of classic french recipes celebrating local ingredients. Together they will then lead the class through making a four seasonal crepes. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Saltbox Farm and Saltbox Kitchen Located on a picturesque 10-acre property in historic Concord, MA, Saltbox Farm is owned by Chef Ben Elliott and is the soul of all of the Saltbox businesses, including Saltbox Kitchen, a café, brewery and catering company in nearby West Concord. Prior to focusing on Saltbox, Ben was a professional chef for almost 20 years, most recently working for Barbara Lynch as Chef de Cuisine at No.9 Park. In 2004, Ben and his wife Julia moved to Saltbox Farm to raise their family and to restore the farm that his grandparents built in the 1940s. On the farm, the team grows a wide variety of vegetables, raises sheep, keeps chickens for eggs and keeps bees for honey. They have recently planted a small orchard that includes apples, peaches, pears and cherries, as well as a newly-planted hop yard to supply fresh hops for the brewery at Saltbox Kitchen. Saltbox Farm also has an annual CSA program and a small farmstand during the growing season. Three years ago, Ben and his team began offering cooking classes at Saltbox Farm. The Cooking School at Saltbox Farm offers a unique opportunity for home cooks and food enthusiasts to get hands-on instruction with professional chefs and to learn new techniques and recipes that they can use at home. Saltbox Kitchen, located in West Concord, is a café and microbrewery that provides Ben and his team the opportunity to share their passion for simple, clean food and beers brewed using ingredients from Saltbox Farm. Open 6 days a week, Saltbox Kitchen offers seasonal, globally-inspired dishes featuring fresh produce from Saltbox Farm. Saltbox Kitchen is also home to Chef Ben’s award-winning catering and private events business specializing in farm-inspired, globally influenced dishes for weddings, passed hors d’oeuvres cocktail parties (both large and small), multi-course plated dinner parties, corporate events, private cooking classes and even pig roasts. About Ben Elliott, Chef/Farmer/Owner, Saltbox Kitchen and Saltbox Farm As chef and owner at Saltbox Farm and Saltbox Kitchen, Ben has overseen all elements of the farm-to-table journey – playing an active daily role in planting, harvesting, preparing and serving his cuisine. Soon after his first growing season, the Saltbox CSA program kicked off, followed by a catering business and cooking classes and now his café, Saltbox Kitchen. Prior to Saltbox Farm, Ben’s career includes time spent at La Folie and the Fifth Floor under Chef Laurant Gras in San Francisco and Locke-Ober in Boston. His most recent restaurant post was with chef Barbara Lynch in Boston as Chef de Cuisine at No.9 Park, opening Lynch’s demonstration kitchen Stir, and launching Lynch’s catering company 9 at Home as Chef de Cuisine. In addition to fine dining, Ben also worked with several of the area’s well-known gourmet shops, Hi-Rise Bakery and Formaggio Kitchen, which influences the quality of the prepared foods at Saltbox Kitchen. About Aaron Furmanek, Head Cooking Instructor Aaron Furmanek joined the Saltbox team in summer 2016 as Cooking Instructor, charged with leading and growing The Cooking School at Saltbox Farm. As Cooking Instructor, Aaron creates new class themes highlighting seasonal produce, culinary techniques and dives deep into world cuisine. Aaron leads classes for the public as well as private events like bridal showers, birthday parties and other special occasions. He plans to incorporate some of his academic experience gained while in graduate school to develop a year-round curriculum for students at The Cooking School who wish to pursue a more thorough culinary education.

    Oct 6
  • Boston Wine School Tasting Series

    The KITCHEN at Boston Public Market is teaming up with The Boston Wine School to provide fun and educational wine tasting classes. Each class is small and interactive, with tastings of at least six different wines and pairings with cheese and other small bites from the Boston Public Market. Boston Wine School experts will lead the classes, weaving together stories about the wine origins, scientific facts about why each wine tastes different based on where the grapes are grown, and advice on how to pair with different types of foods to enhance the flavor sensations. For more information, please visit: https://bostonwineschool.com/ Classes are small - ranging from 12 to 24 people per class. Each class runs for two hours. Fall Schedule: Wednesday, September 6 | 6-8 pm Saturday, September 9 | 4-6 pm Sunday, September 17 | 4-6 pm Saturday, October 7 | 4-6 pm Friday, October 20 | 6-8 pm Sunday, October 22 | 4-6 pm Saturday, November 4 | 4-6 pm Saturday, November 18 | 4-6 pm Saturday, December 2 | 4-6 pm Saturday, December 23 | 4-6 pm

    Oct 7
  • Superfood Society with Jennifer Hanway

    Learn how to nourish, cleanse, and beautify by changing how you eat! Join Holistic Nutritionist and Bio Signature Modulation Practitioner Jennifer Hanway for a hands-on cooking class or nutrition talk. Superfood Society Brunches In these classes, Jennifer will create delicious, nutritious breakfast, lunch, brunch, snacks and smoothies that not only taste amazing, but that are healthy for you too! This is a hands-on cooking class - you'll create each recipe yourself while Jennifer guides you through the process of making the dishes. Join us to learn the ‘why’s behind this year’s healthy food trends and Instagram favorites and learn new recipes and cooking techniques. Upcoming Dates for Superfood Society Brunch | 10:00 am-12:00 pm: Sunday, July 9: We'll be making sweet (healthy) desserts and talking about sugar! Saturday, September 30: Barreless Barre Class and Fuelling for Fitness Sunday, October 8: Eating Alkaline Saturday, November 11: Inflammation Fighting Foods Sunday, December 10: Holiday Edition: Superfood Swaps for Your Holiday Favorites Saturday, December 30: Cacao Crazy - Yes, You Can Eat Chocolate for Breakfast Superfood Society Talks The KITCHEN's Superfood Society Talks dives deeper into the nutrition themes discussed during our hands-on Superfood Society classes. Each workshop covers a different wellness topic and focuses on easy and affordable solutions to tricky nutrition problems. Attendees will leave each workshop with a plan to kickstart their own wellness journey, along with notes, links, resources, and recipes to help them along the way. Upcoming Dates for Superfood Society Talks | 5:30 pm-7:00 pm: Wednesday, September 20: Hormonal Health for Women in your 20's, 30's and Beyond Tuesday, October 24: Banishing Protein Myths Tuesday, November 28: Smart Anti Aging Strategies for Any Generation All Superfood Society classes include materials. Please make sure to REGISTER ONLINE so we can bring enough food and materials for everyone. Costs: $15 per Trustees member and $25 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Jennifer Hanway Jennifer is a Holistic Nutritionist, Level 2 Bio Signature Modulation Practitioner and Certified Personal Trainer, originally from London, England but now based in Back Bay, Boston. Having worked in the wellness arena for over 12 years (previously she was a professional dancer), Jenny has worked at the celebrity favorite retreat, Amansala’s Bikini Bootcamp in Tulum, Mexico, was part of the founding team and Master Trainer at London’s first barre studio (barrecore) and has worked as a personal trainer to the British Royal family and Hollywood A List. On moving to Boston she was handpicked by Fred De Vito to teach for Exhale Boston, and is one of the original team at BFX Back Bay where she designed and implemented their Thrive Nutrition and Wellness Program.

    Oct 8
  • Seasonal Craft Workshop with Stow Greenhouses

    This fall, Barbara Rietscha, owner of Field and Vase by Stow Greenhouses, will be leading a series of hands-on floral design classes. Each class features locally grown, seasonal, and fresh-cut flowers artfully chosen so each participant can create their own unique and lovely bouquet. Join us to learn the basic techniques of floral design, color composition and care instructions. While you design your arraignment, you will be treated to a wine tasting of three different wines by Alan Howarth of the Massachusetts Wine Shop. You will also sample cheeses from local Massachusetts farms, compliments of Appleton Farms. Three Dates & Topics: Wednesday, October 11 | Seasonal Floral Design Wednesday, November 15 | Dried Eucalyptus Wreath Tuesday, December 5 | Holiday Garland Classes last from 5:30-7:00 pm. All floral materials, supplies, and containers are provided and you’ll go home with your finished arrangement. October | Seasonal Floral Design Class Using locally grown, seasonal flowers, you will learn how to create an arrangement in a seasonal vase. Flowers that are typically in season at this time include sunflowers, dahlias, ornamental kale, zinnias, celosia and more. You will learn the basic techniques of floral design, color composition and care instructions. All floral materials, supplies and containers are provided and you’ll go home with your finished arrangement. November | Dried Eucalyptus Wreath Class Using seasonal foliage and fragrant eucalyptus leaves, herbs, dried flowers, berries and more you will learn how to create a dried floral wreath. The wreath will add beauty and fragrance to your home all season long. All floral materials, supplies and containers are provided and you’ll go home with your finished wreath. December | Holiday Garland Class Using a variety of evergreens and pine cones, you will learn how to create a holiday garland for your table or mantle. The garland will be approximately 6-feet in length. floral materials, supplies and containers are provided and you’ll go home with your finished garland. Tickets: $44 for Trustees member and $55 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

    Oct 11
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Oct 12 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Oct 12
  • Farm-to-KITCHEN Cooking Class: Flavors of Florence and Tuscany

    When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Florintine and Tuscan Flavors at our Farm-to-KITCHEN hands-on cooking class! Lieza Dagher, Director of The KITCHEN, will lead this cooking class emphasizing the rustic recipes she learned while living right outside Florence in Tuscany, Italy for several years. She spent her time abroad exploring Italian markets, cooking with locals, and mastering traditional cooking techniques. Lieza's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Menus: October 1 from 4-6 pm and October 12 from 6-8 pm Traditional Farro and Carrot Salad from Siena Farm with herbs and Olive Oil Pollo Al Forno: Chestnut Farm Chicken with Herbs, Spices, and Peppers from Stillman's Farm Nella Pasta with Fall Pesto made with Tuscan Kale, Garlic, Lemon & Nuts from Q's Nuts Deconstructed Tiramisu with fresh Marscapone from Appleton Farms Farm-to-KITCHEN Cooking ClassSunday, October 1 | 4:00-6:00 pm Thursday, October 12 | 6:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston In this combination demo and hands-on cooking class, Lieza will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

    Oct 12
  • Sea-to-KITCHEN Cooking Class: Seafood Feast with Red's Best

    Calling all seafood aficionados! This special cooking class is for you. Join us for a Sea-to-KITCHEN hands-on cooking class in The KITCHEN at The Boston Public Market on Friday, October 13! We’re teaming up with Red’s Best's Director of Culinary Development, Claude Whiting, to provide a three-course cooking class and dinner to highlight sustainable seafood sourced right here in New England. Get out of your kitchen and into ours with our Farm-to-KITCHEN Cooking Classes (except in this case it’s SEA-to-KITCHEN). In this class, you’ll experience a variety of recipes highlighting underutilized fish and shellfish species sourced through sustainable and ecological means. These recipes will tantalize your taste buds and teach you how to cook species that you’ve never heard of, but which are bountiful in our New England waters. Sea-to-KITCHEN Seafood Feast Friday, October 13 6:00-8:00 pm The KITCHEN at The Boston Public Market 100 Hanover Street, Boston You will learn to prepare a 3 course seafood feast*: Razor Clams cooked with olive oil, lemon, and garlic Traditional Bouillabaise with an assortment of fresh catch shellfish and fish and fresh herbs and veggies from Stillman's Farm Roasted Whole Fish, seasoned to perfection, with a crispy skin, and fresh fall veggies from Stillman's Farm on the side *may change slightly if certain seafood is unavailable In this combination demo and hands-on cooking class, Chef Claude will demonstrate several dishes guiding you through two recipes that you will cook yourself (with his guidance). Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes.

    Oct 13
  • Farm Fresh Skin: A Soap Making Workshop Using Ingredients from the Farm

    Learn the art of handmade soap making with Dr. Carolyn Bessette using organic soap base and all natural ingredients. Participants will craft beautiful artisanal soaps with farm fresh ingredients from Stillman’s Farm, and will learn about the benefits of natural skin care. Rosemary Heirloom Beet, Lavender Heirloom Carrot, Lemon Poppyseed, and Rose Clay Oatmeal are a just a few of the options available.   All materials and essential oils will be provided. Each participant will make and take home two 8oz bars of soap. Age 12 and up. Farm Fresh Skin Saturday, October 14, 2-4 pm THE KITCHEN at Boston Public Market 100 Hanover Street, Boston MA About Dr. Carolyn Bessette Carolyn Bessette, M.D., founder of Dr. Bessette Naturals and a former Fortune 500 pharmaceutical company executive, is passionate about natural skin care. She believes “what you put on your skin is like what you eat”. She started her company to educate and inspire people in understanding the importance of chemical-free skin care products for overall health and well-being.

    Oct 14
  • Pasta Making Workshop with Nella Pasta

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, one of the Nella Pasta founders will teach you how to make a pasta dough by hand, roll it into sheets, and learn dozens of different pasta shapes (inc. pappardelle, linguine, farfalle, strozzapretti, etc.). You will also create a seasonal dish with Nella’s handmade fettuccine and eat together at the communal table! We'll also send you home with the pasta you’ve created, plus a packet that includes a recipe for fresh pasta with lots of fun variation, serving suggestions, and the recipe for the dish we cook together. But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide small tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Sunday, August 13 Sunday, September 10 Sunday, October 15 Sunday, November 12 Sunday, December 10 4:00 - 6:00 PMThe KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org.

    Oct 15
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Oct 19 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Oct 19
  • Boston Wine School Tasting Series

    The KITCHEN at Boston Public Market is teaming up with The Boston Wine School to provide fun and educational wine tasting classes. Each class is small and interactive, with tastings of at least six different wines and pairings with cheese and other small bites from the Boston Public Market. Boston Wine School experts will lead the classes, weaving together stories about the wine origins, scientific facts about why each wine tastes different based on where the grapes are grown, and advice on how to pair with different types of foods to enhance the flavor sensations. For more information, please visit: https://bostonwineschool.com/ Classes are small - ranging from 12 to 24 people per class. Each class runs for two hours. Fall Schedule: Wednesday, September 6 | 6-8 pm Saturday, September 9 | 4-6 pm Sunday, September 17 | 4-6 pm Saturday, October 7 | 4-6 pm Friday, October 20 | 6-8 pm Sunday, October 22 | 4-6 pm Saturday, November 4 | 4-6 pm Saturday, November 18 | 4-6 pm Saturday, December 2 | 4-6 pm Saturday, December 23 | 4-6 pm

    Oct 20
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: October 14 October 21 October 28 November 18 November 25 December 9 December 16 Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 18 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. October 14 | Focus on Fall Veggies with Stillman's Farm We'll be learning all about the different varieties of fall veggies grown on our local farms with Stillman's Farm. Kids will learn about the different types of fall squashes - spaghetti squash, honeynut, butternut, and so many others - and will cook up a seasonal fall dish. Tis the season for fresh vegetables, so let's learn all we can. October 21 | Fall Fruits – Apples and Pears We’ll learn about natural sugars, energy and vitamins while cooking and baking with fall fruits – apples and pears. First we’ll blend up a green smoothie using apples, kale, and yogurt. Then we’ll bake a pear crumble with granola crust. October 28 | Fall Greens and Squashes Vegetables come from all different parts of a plant – some are leaves, some are seed bearing, and others are roots! We’re going back to biology class to learn about our favorite food group while we also learn to blend and sauté veggies. We’ll be making kale pesto, sautéed squash and fresh Nella Pasta. November 18 | All about Grains What’s the difference between whole grains vs. processed? We’ll learn about the parts of the grain seed and explore different types of flour. Then we’ll bake Morning Glory Muffins – Chef Cleo’s secret recipe and a favorite in her family. November 25 | Proteins: Animal vs Plant We’re making a chicken and white bean soup as we learn about different kinds of proteins: animal vs. plant, local vs. conventional, and beans, nuts & seeds. December 9 | Say Cheese! Making cheese at home is easy – and we can prove it! Kids will learn to separate curds from whey and will create fresh ricotta from scratch. We’ll also talk about fermentation, friendly bacteria, and how all our favorite cheeses (blue, brie, cheddar) are made. We’ll use our handmade ricotta on Levend Bagels to make pizza bagels. December 16 | Shop Locally & Save the World We’re going on a shopping spree in the market to get all our favorite foods – come with us! We’ll stop at different vendors in the market and learn about what’s seasonally available and why local matters. After we’ve shopped, we’ll make an omelet with winter veggies and cheese. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties.

    Oct 21
  • Family-Friendly Truffle Making w/ Taza Chocolate

    Celebrate Halloween, Thanksgiving, and the Holidays with Taza Chocolate and The KITCHEN at The Boston Public Market! Make decadent dark chocolate truffles by hand with the talented chocolate chefs at Taza Chocolate, the Boston Public Market's local chocolatier. We have THREE family-friendly truffle making classes that will satisfy all your wildest cravings & let you share a sweet moment with your whole family making chocolate side-by-side. Family-Friendly Truffle Making w/ Taza Saturday, October 21, 1:00-3:00 pm Friday, November 10, 1:00-3:00 pm (Veterans Day Observed)Wednesday, December 27, 1:00-3:00 pmThe KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Saturday, October 21 Family-friendly truffle rolling class to celebrate Halloween! We'll provide the chocolate ganache pre-made that day. You'll roll out the truffles and decorate them with googly eyes and fangs and other "scary" decorations to celebrate this spooky holiday. Leave the class with a dozen truffles, in a lovely box to share with friends and family (or keep all for yourself). Kids age 5+ welcome. Friday, November 10 (Veterans Day Observed) Family-friendly truffle rolling class to celebrate Thanksgiving! We'll provide the chocolate ganache pre-made that day. You'll roll out the truffles with fall colors and edible seasonal decorations, plus make two chocolate truffle turkeys! Leave the class with a dozen truffles (including two turkeys), in a lovely box to share with friends and family (or keep all for yourself). Kids age 5+ welcome. Wednesday, December 27 Get out of the house and have some fun together during the week before New Years. This family-friendly truffle rolling class will celebrate the new year and winter season with festive decorations! We'll provide the chocolate ganache pre-made that day. You'll roll out the truffles with festive sprinkles, edible snowflakes, and more! Leave the class with a dozen truffles, in a lovely box to share with friends and family (or keep all for yourself). Kids age 5+ welcome. Tickets: Each ticket comes with a dozen truffles. Tickets cost $28 per Trustees member and $35 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts. Please note in the question below if you require vegan truffles. This class will contain nuts or traces of nuts. Any allergy concerns, please email kitcheninfo@thetrustees.org. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Oct 21
  • Truffle Making Workshop with Taza Chocolate (with Wine!)

    Chocolate and wine - the ultimate pairing! This class has two delicious parts. First, theTaza chocolate chef will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate pairing class. Taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with three local Massachusetts-grown wines. We'll also have Somerville Bread Co bread and Appleton Farms cheese to ensure that your tastebuds leave satisfied. Then, we'll make decadent dark chocolate truffles by hand with the talented chocolate chefs at Taza Chocolate, the Boston Public Market's local chocolatier. You'll sip on local wines while you work (why not?). We have THREE different classes to satisfy all your wildest cravings & let you share a sweet moment with friends, family or a significant other making chocolate side-by-side. Truffle Making w/ Taza (+Wine Pairing) Friday, September 22, 6:00-7:30 pmSaturday, October 21, 4:00-5:30 pmFriday, November 10, 6:00-7:30 pm (Veterans Day Observed)Friday, December 1, 6:00-7:30 pmThe KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: Choose between traditional toppings and decorations (coconut flakes, nuts, cocoa powder) or get festive with our seasonal decorations. In October, we'll have some spooky eyes and fangs to make Halloween truffles. In November, you can make a truffle turkey to celebrate Thanksgiving. In December, we'll have seasonal decorations to celebrate the upcoming holidays. Tickets: Each ticket comes with a dozen truffles. Tickets cost $44 per Trustees member and $55 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts. Please note in the question below if you require vegan truffles. This class will contain nuts or traces of nuts. Any allergy concerns, please email kitcheninfo@thetrustees.org. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Oct 21
  • Boston Wine School Tasting Series

    The KITCHEN at Boston Public Market is teaming up with The Boston Wine School to provide fun and educational wine tasting classes. Each class is small and interactive, with tastings of at least six different wines and pairings with cheese and other small bites from the Boston Public Market. Boston Wine School experts will lead the classes, weaving together stories about the wine origins, scientific facts about why each wine tastes different based on where the grapes are grown, and advice on how to pair with different types of foods to enhance the flavor sensations. For more information, please visit: https://bostonwineschool.com/ Classes are small - ranging from 12 to 24 people per class. Each class runs for two hours. Fall Schedule: Wednesday, September 6 | 6-8 pm Saturday, September 9 | 4-6 pm Sunday, September 17 | 4-6 pm Saturday, October 7 | 4-6 pm Friday, October 20 | 6-8 pm Sunday, October 22 | 4-6 pm Saturday, November 4 | 4-6 pm Saturday, November 18 | 4-6 pm Saturday, December 2 | 4-6 pm Saturday, December 23 | 4-6 pm

    Oct 22
  • Superfood Society with Jennifer Hanway

    Learn how to nourish, cleanse, and beautify by changing how you eat! Join Holistic Nutritionist and Bio Signature Modulation Practitioner Jennifer Hanway for a hands-on cooking class or nutrition talk. Superfood Society Brunches In these classes, Jennifer will create delicious, nutritious breakfast, lunch, brunch, snacks and smoothies that not only taste amazing, but that are healthy for you too! This is a hands-on cooking class - you'll create each recipe yourself while Jennifer guides you through the process of making the dishes. Join us to learn the ‘why’s behind this year’s healthy food trends and Instagram favorites and learn new recipes and cooking techniques. Upcoming Dates for Superfood Society Brunch | 10:00 am-12:00 pm: Saturday, September 30: Barreless Barre Class and Fuelling for Fitness Wednesdsay, October 4: Warming up Fall with a Vegan Harvest Bowl (5:30-7:30 pm) Sunday, October 8: Eating Alkaline Saturday, November 11: Inflammation Fighting Foods Sunday, December 10: Holiday Edition: Superfood Swaps for Your Holiday Favorites Saturday, December 30: Cacao Crazy - Yes, You Can Eat Chocolate for Breakfast Superfood Society Talks The KITCHEN's Superfood Society Talks dives deeper into the nutrition themes discussed during our hands-on Superfood Society classes. Each workshop covers a different wellness topic and focuses on easy and affordable solutions to tricky nutrition problems. Attendees will leave each workshop with a plan to kickstart their own wellness journey, along with notes, links, resources, and recipes to help them along the way. Upcoming Dates for Superfood Society Talks | 5:30 pm-7:00 pm: Wednesday, September 20: Hormonal Health for Women in your 20's, 30's and Beyond Tuesday, November 28: Smart Anti Aging Strategies for Any Generation All Superfood Society classes include materials. Please make sure to REGISTER ONLINE so we can bring enough food and materials for everyone. Costs: $15 per Trustees member and $25 per nonmember.Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Jennifer Hanway Jennifer is a Holistic Nutritionist, Level 2 Bio Signature Modulation Practitioner and Certified Personal Trainer, originally from London, England but now based in Back Bay, Boston. Having worked in the wellness arena for over 12 years (previously she was a professional dancer), Jenny has worked at the celebrity favorite retreat, Amansala’s Bikini Bootcamp in Tulum, Mexico, was part of the founding team and Master Trainer at London’s first barre studio (barrecore) and has worked as a personal trainer to the British Royal family and Hollywood A List. On moving to Boston she was handpicked by Fred De Vito to teach for Exhale Boston, and is one of the original team at BFX Back Bay where she designed and implemented their Thrive Nutrition and Wellness Program.

    Oct 24
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Oct 26 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Oct 26
  • Farm-to-KITCHEN Cooking Class: Regions of France

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors from the Southern and Northern regions of France at our Farm-to-KITCHEN Cooking class! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England winesthat pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Thursday, October 26 | 6-8 pm | Northern Frence Thursday, November 9 | 6-8 pm | Southern Frence Saturday, November 25 | 5-8 pm | Northern Frence Tuesday, November 29 | 6-8 pm | Southern French Tuesday, December 12 |6-8 pm | Northern French Saturday, December 30 | 5-7 pm | Southern French Menus: Northern Frence Cuisine First: Calvados Mussels from Red's Best in broth or Seasonal Veggies from Stillman's Farm in broth Second: Mini Quiche Lorraines or Vegetarian Quiche Dessert: Crepes with Sautéed Apples from Red Apple Farm and Q's nuts Southern Frence Cuisine First: Pistou (like pesto) Crostini with Smoked Fish from Boston Smoked Fish or Tomato Second: Bouillabaisse or Vegetarian Ratatouille Dessert: Creme Brûlée Both menus can be made vegetarian. Unfortunately, we cannot accomodate gluten-free or vegan preferences. Tickets: $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

    Oct 26
  • Farm-to-KITCHEN Cooking Class: Regions of France

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors from the Southern and Northern regions of France at our Farm-to-KITCHEN Cooking class! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England winesthat pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Thursday, October 26 | 6-8 pm | Northern Frence Thursday, November 9 | 6-8 pm | Southern Frence Saturday, November 25 | 5-8 pm | Northern Frence Tuesday, November 29 | 6-8 pm | Southern French Tuesday, December 12 |6-8 pm | Northern French Saturday, December 30 | 5-7 pm | Southern French Menus: Northern Frence Cuisine First: Calvados Mussels from Red's Best in broth or Seasonal Veggies from Stillman's Farm in broth Second: Mini Quiche Lorraines or Vegetarian Quiche Dessert: Crepes with Sautéed Apples from Red Apple Farm and Q's nuts Southern Frence Cuisine First: Pistou (like pesto) Crostini with Smoked Fish from Boston Smoked Fish or Tomato Second: Bouillabaisse or Vegetarian Ratatouille Dessert: Creme Brûlée Both menus can be made vegetarian. Unfortunately, we cannot accomodate gluten-free or vegan preferences. Tickets: $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

    Oct 26

Trustees

The Trustees of Reservations is a non-profit land conservation and historic preservation organization dedicated to preserving natural and historical places in the Commonwealth of Massachusetts.